Description
This creamy White Chicken Chili is the ultimate comfort food—loaded with shredded chicken, beans, corn, spices, and cream cheese. Toss everything in the Crockpot and let it cook to perfection. Easy, family-friendly, and absolutely delicious!
Ingredients
2 boneless, skinless chicken breasts
1 ½ cups black beans (canned or cooked)
1 can corn (with liquid)
1 can Rotel tomatoes with green chilies
1 packet ranch seasoning
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
½ cup water
1 block cream cheese
Optional Toppings: shredded cheese, sour cream, avocado slices, tortilla chips, cilantro
Instructions
Spray the bottom of your Crockpot with nonstick cooking spray.
Place the chicken breasts at the bottom.
Add black beans, corn (with liquid), Rotel, ranch seasoning, cumin, chili powder, onion powder, and water. Stir gently.
Place the block of cream cheese on top. Do not stir.
Cover and cook on low for 6–8 hours or high for 4 hours.
Once cooked, shred the chicken with two forks inside the Crockpot. Stir until the cream cheese melts and blends in.
Serve hot with your favorite toppings.
Notes
Don’t stir the cream cheese early—let it melt slowly and stir it in at the end.
Drain the beans but not the corn or tomatoes—their liquid adds the perfect base.
Use rotisserie or leftover shredded chicken for a faster version.
Hands off the lid! Avoid peeking during cooking to keep the heat consistent.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low)
- Category: Dinner, Soup, Chili
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 28 g
- Protein: 7 g
- Cholesterol: 70 mg